Quick recipe-if you love raw food or, salads in general try this salad. It’s a raw kale orange salad. Im an intuitive cook/uncook but this gives you the idea to improv from.
Raw Orange Kale Salad-1 serving
Lacinato (Dinosaur) Kale (2x as much in bulk as you want to end with.) Lacinato is softer and tastier tahtn other more common frilly kind) It does look like dinosaur skin and is a deep green and is used apparently in Italian cuisine.
1 Orange
1/4 c sliced Beets
1/4 of Avocado
Braggs or soy sauce
pinch Sea Salt
Wash kale and drain off. De-stem: easy way is to hold leaf upside down from stem end, with other hand pinch stem with fingers. Start at base of leaf and run fingers briskly down the stem, slicing off the leafy part, the leaf should drop off easily (it’s quick but takes a bit of practice.) Then either chop roughly or hand shred into bits. Then add oil and pinch of sea salt, begin to massage the kale, squeezing firmly between hands-this is the key! The massaging softens the fibers of the raw kale. Then add vinegar or a bit of the juice of the orange. Once kale has shrunk down to about 1/2 the starting bulk-then add orange, and avocado chopped into bite sized pieces and add beets. I like to thinly slice the beets. Then toss all with squirt of Braggs, and olive or other healthy oil of choice. The rubbed kale seems easier to digest and tastes/feels more like it’s been marinated. The salt adds to that marinated feeling, and it doesn’t quite taste as good without it, but of course if on low salt diet omit sodium sources. There are so many options to explore with kale salad, everyone I’ve served versions to has loved it.
